Pierce Abernathy's Eggplant and Shishito Phyllo Pie features layers upon layers of flaky pastry filled with a bevy of summer veggies: charred eggplant, blistered shishito peppers, and tender, colorful chard. The kicker? A tangy, herby compound butter with lots of alliums. With a bright salad on the side, it's just the ticket for easy breezy summer entertaining (or afternoon snacking too, of course). Pro tip: don't skimp on the number of sheets you use for the bottom of the pie—the more the crispier.

This video is made in partnership with Vermont Creamery. GET THE RECIPE ►►

Ingredients

For the compound butter:

1 tablespoon neutral oil (like canola or grapeseed)
4 spring onions (white and green parts), roots removed and halved
2 cloves garlic, peeled
6 tablespoons fresh parsley, roughly chopped
Zest of 2 lemons
¾ cup (1½ sticks) Vermont Creamery Unsalted Cultured Butter, at room temperature
1 teaspoon salt, plus more to taste

For filling and assembly:

8 ounces phyllo dough (20 sheets), at room temperature
Neutral oil (like canola or grapeseed)
1 large eggplant (about 1½ pounds), quartered lengthwise and sliced into 1-inch cubes
½ pound shishito peppers, stems removed and chopped into 1-inch pieces
1 bunch rainbow or Swiss chard (about ½ pound), roughly chopped
1 tablespoon tomato paste
1 clove garlic, thinly sliced
1 teaspoon fresh thyme
½ tsp fennel seeds, toasted
Kosher salt
1 tablespoon freshly squeezed lemon juice
Black and white sesame seeds, for garnish (optional)

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